We were surprised by the menu, or lack there of, at Bonsoiree — one in a string of Chicago restaurants specializing in molecular gastronomy. We were there on a Sunday, and on Sundays the chef takes the menu out of your hands and prepares your meal with food purchased at the “farmer’s market.” You have a choice of four courses or 11, but that’s about it. It sounded fun! After all, we love a good dining adventure and often put ourselves at the kitchen’s mercy for kicks. But did Bonsoiree treat us right? And how does it compare to others of its ilk like Schwa? Listen in and find out!